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Thursday, December 8, 2011

Chicken Fajitas

And another fabulous fajita recipe, this one from Martha Stewart Living! This was excellent and pretty simple to make. Lot of great flavor, it's another keeper. This recipe by Susan from Savoring Time in the Kitchen that I usually make is a little different. Chicken Fajita's, the same, but different? But so good!

Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft, about 10 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, salt and pepper.

Make the fajitas: Heat a large skillet over high heat. Add the oil, and gently swirl to coat. Add onion and bell pepper, and season with a 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly, about 5 minutes. Add the chicken. Stir frequently, until chicken is browned and cooked through, about 8 minutes. Add the mojo de ajo, and stir to coat. Cook for another minute or so. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, jalapeno rings, and cheese.

We used to have a great Mexican place near us that made the best fajitas, but sadly they went out of business several years ago -- and I haven't had a really good fajita since :(Maybe I should try this for myself!

Just as I thought I was content with the apple I had, I came to visit and saw the fajitas..tasty and loaded with all the right trimmings..and it's past midnight..I think I'll just say night-night and hope I'll have fajita dreams..haha

About Me

I love to cook. Sometimes. I love takeout. More than sometimes! I used to think there's "no thyme to cook," and that the smoke alarm was my timer, but now "there's always thyme to cook" and sometimes even bake!